Poke Bowls

Poke Bowls

Header product — groups all poke bowl products. Log sales here for quick entry or against a specific bowl for finer tracking.

Classic tuna poke bowl

Sushi-grade tuna with soy-sesame dressing, edamame, cucumber, avocado, pickled ginger, and sesame seeds over sushi rice.

Salmon poke bowl

Sushi-grade salmon with ponzu dressing, edamame, cucumber, mango, and tobiko over sushi rice.

Prawn poke bowl

Cooked tiger prawns with spicy mayo, edamame, cucumber, avocado, and crispy shallots over sushi rice. Contains crustacean allergen.

Tofu poke bowl (vegan)

Marinated and pan-fried tofu with soy-sesame dressing, edamame, cucumber, avocado, and pickled vegetables over sushi rice. Vegan.

Build your own poke bowl

Customer selects base, protein, toppings, and sauce. Drives engagement and upsell.

Kids poke bowl

Smaller portion — cooked salmon or chicken, rice, cucumber, and mild sauce. No raw fish.

Poke bowl add-ons

Extra protein, extra toppings, extra sauce — sold as upgrades.

Miso soup (side)

Traditional accompaniment. Contains soy and gluten.

Japanese soft drink or coconut water

Sushi-grade tuna (ahi, yellowfin)

Must be sushi-grade — sourced from licensed sashimi supplier. Keep at 0–2°C at all times. Fish allergen.

Sushi-grade salmon

Must be sushi-grade — sourced from licensed sashimi supplier. Keep at 0–2°C at all times. Fish allergen.

Cooked tiger prawns

Fully cooked — crustacean allergen.

Firm tofu (marinated)

For vegan bowl — soy allergen.

Cooked chicken breast (for kids bowl)

Fully cooked — no raw poultry in poke bowls.

Tobiko (flying fish roe)

For salmon bowl garnish — fish allergen.

Sushi rice (short grain Japanese)

Season with sushi vinegar — must be at room temperature for service, not hot.

Sushi vinegar (rice vinegar, sugar, salt)

For seasoning sushi rice.

Quinoa (optional base)

Gluten-free alternative to rice.

Mixed salad greens (optional base)

For low-carb option.

Edamame (frozen, shelled)

Soy allergen — must declare.

Cucumber (sliced or diced)

Avocado (sliced)

Buy to order — ripen carefully. High waste risk.

Mango (fresh or frozen diced)

Seasonal — check availability.

Pickled ginger (gari)

Pickled red cabbage

Pickled cucumber

Corn kernels (canned or fresh)

Shredded red cabbage

Spring onions (sliced)

Crispy shallots

For texture — buy pre-made or fry in-house.

Seaweed salad (wakame)

Fish-free — made from seaweed.

Nori strips (for garnish)

Sesame seeds (black and white)

Sesame allergen — must declare.

Microgreens or sprouts

For garnish.

Soy sauce (for sushi rice seasoning and dressings)

Contains gluten — must declare.

Tamari (gluten-free soy sauce)

For gluten-free option.

Sesame oil

Sesame allergen.

Ponzu sauce

Citrus soy dressing — contains gluten and fish (if traditional). Must declare.

Spicy mayo (Kewpie mayo and sriracha)

Contains egg and may contain dairy — must declare.

Kewpie mayonnaise

Egg allergen.

Sriracha sauce

Teriyaki sauce

Contains gluten and soy.

Miso paste (for miso soup)

Soy allergen — may contain fish.

Dashi stock (for miso soup)

Fish allergen.

Tofu (silken, for miso soup)

Soy allergen.

Hoisin sauce (optional)

Contains gluten and soy.

Refrigerated display unit (0–2°C)

Critical — raw fish must be kept at 0–2°C at all times during service. Standard bar fridge insufficient.

Commercial refrigerator (back of house)

For storing raw fish, prepped toppings, and sauces.

Rice cooker (large commercial)

For sushi rice — cool to room temperature before service.

Flat tray and fan (for cooling sushi rice)

Sushi rice must be fanned while folding in sushi vinegar.

Bain-marie (for warm items only)

For miso soup only — do NOT use bain-marie for raw fish.

Squeeze bottles (multiple)

For each sauce — label clearly.

Portioning spoons and scoops

For consistent bowl assembly.

Prep table and cutting boards

Colour-coded — dedicated board for raw fish only.

Sharp filleting knife

For slicing sushi-grade fish to order.

Food thermometer

Check fish temp at 0–2°C before every service.

Ice bath / ice trays

For keeping raw fish cold during service.

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power — refrigerated unit requires reliable power.

Cash float/till

Poke bowl stall

Poke bowl bases (large, 700–900ml)

Round or square — must hold rice, toppings, and sauce without leaking.

Poke bowl lids

Domed lids preferred — protect toppings.

Kids bowl bases (small)

Sauce cups with lids

For extra sauce on the side.

Miso soup cups with lids

Wooden chopsticks and forks

Napkins

Takeaway bags

Allergen information card

Fish, crustaceans, soy, sesame, gluten, egg — display clearly. Critical for raw fish operation.

Food Business Registration

Food Supervisor Certificate

At least one person on site — raw fish handling requires high food safety competency.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Sushi-grade fish sourcing compliance

Raw fish served to customers must be sushi-grade from a licensed sashimi supplier. Standard fish from supermarket is NOT acceptable.

Raw fish temperature control

Fish must be kept at 0–2°C at all times. Check and record temperature at start of every service. Discard if above 4°C.

Refrigerated display unit compliance

A purpose-built refrigerated display unit is required — standard bar fridge is not compliant for raw fish service.

Temperature control compliance

Sushi rice at room temperature, raw fish at 0–2°C, cooked proteins above 60°C.

Fish allergen declaration

Raw tuna, salmon, tobiko, dashi, and ponzu all contain fish — must declare on all affected products.

Crustacean allergen declaration

Cooked prawns — must declare.

Soy allergen declaration

Soy sauce, tamari, edamame, tofu, miso — must declare on all affected products.

Sesame allergen declaration

Sesame oil and sesame seeds — must declare.

Gluten allergen declaration

Soy sauce, ponzu, teriyaki, and miso contain gluten — must declare.

Egg allergen declaration

Kewpie mayo and spicy mayo contain egg — must declare.

Allergen labelling compliance

Fish, crustaceans, soy, sesame, gluten, and egg all present — comprehensive allergen display essential.

Electrical safety compliance

Generator required for refrigerated display unit.

Market stall fee

Fuel — travel

Generator fuel

Refrigerated unit must run continuously.

Sushi-grade fish

Highest single ingredient cost — order to demand, minimal waste.

Avocado

High cost, high waste — order carefully.

Ice

For fish temperature maintenance during transport and service.

Sushi rice

High volume — buy in 10–20kg bags.

Specialty toppings

Tobiko, seaweed salad, microgreens — source from sushi wholesaler.